2tablespoonsSunwarrior Classic Plus Chocolate Protein Powder15 g, see Notes below for sub
2tablespoonsunsweetened cocoa powder12 g
2tablespoonswarmed sunbutteror almond or cashew butter if nuts aren't a problem
1tablespoonpure maple syrup
1/2cupsemi-sweet dairy-free chocolate chips96 g, I use Enjoy Life
1/4cupunsweetened So Delicious unsweetened Vanilla coconut milkyou can sub with another plant milk if you like, I would suggest it's on the creamy side so it sets up well, just add a 1/4 teaspoon of vanilla extract and a pinch of salt to the filling, if your beverage doesn't contain them
1tablespoonunsweetened cocoa powder6 g
1/16th teaspoon pure mint extractI found this amount to be just enough mint so it wasn't too strong, feel free to add a tiny bit more, but be careful or it can be too strong
Notes: If you do not use protein powdersthen I would suggest subbing the powder with 1 tablespoon cocoa powder and 1/2 tablespoon dry sugar and 1 tablespoon of brown rice flour and adjust the syrup/water if needed to reach a thick paste consistency. Keep the rest of the "crust" ingredients the same (cocoa powder and sunbutter). The protein powder I used is very sweet, so that is why only a little syrup was needed, so yours may vary. I have only tried it with the protein powder above.
Line whatever round dish you are using with plastic wrap hanging over the sides for easy removal later. Make sure the plastic is lined flat on the bottom and sides of the dish. If you do not use plastic wrap, you will be crying later when you can't remove the tart. I used a 4.5 inch ramekin type dish and that produced a 1.5 inch tall tart. It was the perfect size. If you use a different size, that will affect the size of the tart. If you only have the regular small ramekins, you could probably just make 2 instead. Set aside.
For the crust, add all of the "crust" ingredients to a cereal bowl and mix together for a few minutes with a fork, mashing and pressing, until it all comes together. I only added 2 teaspoons of water. Only add a tiny bit if needed. It will seem too dry at first, but keep pressing and if it is still dry and crumbly add a little bit of water. It should be a sticky paste consistency and easily press into a crust shape. Press the dough into the dish flat and even and along the edges. Set aside.
For the filling, melt the chocolate first. I melted mine in the microwave in 15 second intervals, stirring in between, and stopped once it was almost all melted. Be careful not to cook chocolate too long or it will burn. Stir until it's completely melted and smooth.
Warm your sunbutter until it is very smooth. Add the sunbutter, milk, cocoa powder and mint extract. Whisk until completely smooth. If you are not using a vanilla flavored plant milk, then add your vanilla extract at this time and a pinch of salt. The milk I used had both. Pour over the prepared crust and smooth out the top.
Place in the fridge to chill and set for 2-4 hours. Garnish with cocoa nibs and fresh mint leaves if desired for presentation, but it's not in the actual recipe or needed for flavor. What I did was remove the little tart and roll it along its side into a plate of cocoa nibs to hide any markings from the plastic wrap. Enjoy!
*Vegan, gluten-free, oil-free, nut-free, no-bake *This tart is very rich, so even though I have it listed "for two", I split this between my husband, daughter and I comfortably after dinner.